Ingredients
Scale
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 1 cup apple cider (not vinegar)
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Optional: 1/3 cup dried cranberries
- Optional: 1/3 cup chopped toasted pecans for garnish
Instructions
- Trim the Brussels sprouts by cutting off the woody ends and removing any discolored outer leaves. Cut each sprout in half lengthwise.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Place half the Brussels sprouts cut-side down in the skillet. Cook without stirring for 3-4 minutes, until the bottoms develop a deep golden brown color.
- Transfer the first batch to a plate and repeat with the remaining sprouts.
- Reduce heat to medium and add the sliced shallot to the same skillet. Cook for 2 minutes until softened.
- Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the apple cider, apple cider vinegar, and maple syrup. Scrape up any browned bits from the bottom of the pan.
- Bring the liquid to a simmer and return all Brussels sprouts to the skillet.
- Cover and reduce heat to medium-low. Simmer for 10-12 minutes, or until the sprouts are tender when pierced with a fork.
- Uncover and increase heat to medium-high. Cook for another 5-7 minutes, until most of the liquid has reduced to a glaze.
- Stir in the remaining 2 tablespoons of butter, fresh thyme, and dried cranberries (if using) until butter is melted and everything is well coated.
- Season with salt and pepper to taste.
- Transfer to a serving dish and sprinkle with toasted pecans if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
